A DELICIOUS MIDWINTER FEAST

This dramatic festive feast by the team at Sage Creative is filled with fresh takes on favourites for Christmas in July, bringing a new depth of flavour to the table

RECIPES JESSICA BROOK FOOD STYLING STEVE PEARCE PHOTOGRAPHY CON POULOS PROP STYLING EMMALY STEWART

layered ham, chicken and pistachio terrine with brandy pickled pears SERVES 6—8 1 x 1kg ham hock1 tbsp olive oil2 eschallots, finely chopped2 cloves garlic crushed1/2 cup dried sour cherries1/3 cup pistachios, chopped2 tbsp brandy1/4 cup finely chopped tarragonPinch freshly grated nutmeg500g pork mince2 eggs10 long slices prosciutto1 x 400g chicken breast, halved horizontallyBrandy pickled pears, to serveAmaranth leaves, to serveCrusty bread, to serve 1 Place the ham hock in a large saucepan; cover with water. Place over medium heat, cover with lid and bring to a simmer. Cook for 1 hour, or until meat is tender. 2 Meanwhile, heat oil in a medium frying pan over medium heat. Add the eschalots and garlic and cook, stirring, for 4 minutes. Add cherries, pistachios and brandy; cook for 1 minute. Take off the heat, add…

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Inside Out (Digital) - 1 Issue, July 2022

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